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July 16, 2014

WhiteWave Foods Opens Company’s First Certified Green Manufacturing Plant

Dallas Beverage Production Facility Earns U.S. Green Building Coalition LEED Certification

Broomfield (July 15, 2014) – WhiteWave Foods, a leading consumer packaged food and beverage company that makes Silk^®, Horizon^®, International Delight^® and Earthbound Farm^® products, has announced green building certification of its beverage manufacturing facility in Dallas, Texas. The facility, which produces Silk soymilk, almondmilk and coconutmilk, Horizon Organic milk and International Delight flavored coffee creamers, earned U.S. Green Building Council (USGBC) LEED® (Leadership in Energy and Environmental Design) certification for New Construction. The 325,000 sq. ft.-facility was built in 2012 and employs nearly 300 people.

“WhiteWave is committed to changing the way the world eats for the better, and we recognize that how we make our products is just as important as what we make,” said Blaine McPeak, President of WhiteWave Foods. “Improving the environmental profile of our manufacturing process helps us to offer consumers more sustainable food choices, and reinforces our commitment to reduce our environmental impact.”

The LEED green building certification system is the foremost program for the design, construction and operation of green buildings. Green attributes of the WhiteWave facility include:

• Nearly 90 percent of all demolition and construction waste associated with the project was diverted from landfills.
• Landscaping that requires no irrigation
• Fixtures that use 30 percent less water
• 100 percent of wood-based building materials certified sustainable by the Forest Stewardship Council (FSC)
• Nearly half of all building materials manufactured within 500 miles of the site
• Use of materials and design techniques that facilitate solar reflectivity, helping to address “heat island” challenges associated with Dallas’ urban development. According to the U.S. Environmental Protection Agency (EPA), the annual mean air temperature of a city with 1 million people or more can be 1.8–5.4°F warmer than its surroundings, increasing summertime peak energy demand, air pollution and greenhouse gas emissions, and heat-related illness.

“With each new LEED-certified building, we get one step closer to USGBC’s vision of a sustainably built environment within a generation,” said Rick Fedrizzi, President, CEO & Founding Chair, U.S. Green Building Council. “As the newest member of the LEED family of green buildings, WhiteWave’s beverage facility is an important addition to the growing strength of the green building movement.”

The WhiteWave plant was designed by Hixson, a leading architecture, engineering and interior design firm based in Cincinnati, Ohio.

According to Bill Sander, Hixson Senior Vice President and Project Manager, much of the credit for achieving LEED certification is due to the seamless working relationships between Hixson and WhiteWave, who had a passion to develop a sustainable facility.

“We implemented a Master Plan and complied with a schedule based on WhiteWave’s aggressive requirement for production of saleable product by a time-sensitive date,” said Sander. “This required close collaboration and the use of the collective knowledge of the entire team, including the General Contractor, to identify the long lead equipment issues, to overcome the difficulty associated with staged construction permitting, and to keep a keen awareness of the LEED certification objective.”

The LEED certification of WhiteWave’s Dallas plant follows LEED certification of the company’s North American operating company headquarters in Broomfield, Colo. In addition to green building, WhiteWave Foods’ sustainability initiatives include improving the environmental and social impacts of its business, improving responsible material sourcing, increasing packaging sustainability, and reducing waste-to-landfill, water consumption and greenhouse gas emissions. On a per gallon basis, WhiteWave has reduced greenhouse gas emissions by 32 percent since 2006, waste to landfill by 28 percent since 2007, and non-ingredient water use by 6 percent since 2008.

For more information, visit www.whitewave.com.

ABOUT THE WHITEWAVE FOODS COMPANY

The WhiteWave Foods Company is a leading consumer packaged food and beverage company that manufactures, markets, distributes, and sells branded plant-based foods and beverages, coffee creamers and beverages, premium dairy products and organic produce throughout North America and Europe. The Company is focused on providing consumers with innovative, great-tasting food and beverage choices that meet their increasing desires for nutritious, flavorful, convenient, and responsibly-produced products. The Company’s widely-recognized, leading brands distributed in North America include Silk® plant-based foods and beverages, International Delight® and LAND O LAKES®* coffee creamers and beverages, Horizon Organic® premium dairy products and Earthbound Farm® certified organic salads, fruits and vegetables. Its popular European brands of plant-based foods and beverages include Alpro® and Provamel®. To learn more about WhiteWave, visit www.whitewave.com; and for more information about Earthbound Farm, visit www.ebfarm.com.

*The LAND O LAKES brand is owned by Land O’Lakes, Inc. and is used by license.

ABOUT HIXSON

Hixson is an architecture, engineering and interior design firm specializing in projects for corporate office environments, retail projects, R&D, and industrial processing facilities. Listed as one of the top firms in North America, Hixson delivers insight and advocacy leading to intelligent project execution through 16 integrated technical disciplines. To learn more, please visit www.hixson-inc.com.

ABOUT USBGC and LEED

LEED is the preeminent program for the design, construction, maintenance and operations of high-performance green buildings. USGBC®, LEED®, and LEED® Certification are trademarks owned by the U.S. Green Building Council and are used with permission.

May 31, 2013

Alpro wants to make consumers aware of the impact of their behaviour

And is willing to act on its word: Alpro halves waste production compared to 2008 and reduces CO2 emissions of its factories by 14%, while production volumes have risen by 17%

Alpro, a pioneer in the field of plant-based food, is organising a conference today on sustainable eating habits and consumer behaviour. The conference shows how consumers can more easily than generally thought make a greater contribution to the preservation of the planet via their food choices. Sustainable food is not synonymous with organic, expensive, time-consuming or complicated. A sustainable consumer diet is perfectly feasible if it contains at least two thirds plant-based foodstuffs. Alpro considers this is not only the responsibility of the consumer, but is also making more efforts than ever itself to reduce its own ecological footprint.

Informing consumers

Western consumer behaviour is pushing the planet with its 7 billion inhabitants to its limits. Informing and educating consumers about the impact of their behaviour is a massive challenge. There are countless myths maintaining the image of sustainable eating as something for idealists’ or for people with a lot of time and money. “By replacing animal foods such as meat or milk in the daily diet with plant-based variations, consumers can reduce their food costs by 10%,” says Janice Harland, nutritionist at the University of Bath in the United Kingdom. Consumers are not sufficiently aware that not only is healthier eating important, but that both healthy and sustainable food go hand in hand. “For example, people who eat less red meat often compensate by eating more poultry, fish and dairy products, which can ultimately increase the pressure on the environment,” says Harland.

However, a wide variety of nutritious plant-based alternatives is available on supermarket shelves. According to Wim Verbeke, professor in agro-food marketing and consumer behaviour at the University of Ghent, “43% of Flemish people think their ecological footprint is fine although on a global level Flanders is one of the regions that puts most pressure on the environment.”

“Together with other stakeholders such as policymakers, NGO’s and retailers, we are taking on the challenge of making consumers realise the importance of sustainable consumption. We are investing a lot of time and resources in this project, including our biennial sustainability report and initiatives such as this conference”, says Bernard Deryckere, CEO of Alpro.

Convincing consumers: make it easy

It turns out that even well-informed consumers do not easily change their consumption pattern. Nevertheless, the conference shows that a contribution by every single consumer can make the difference. Getting consumers to act on their words and actually change their consumption pattern is the big challenge which Alpro as a company wants to take on as a challenge.

“One thing we know: providing clear information is difficult, but changing the behaviour of well-informed consumers is even harder.. The new lifestyle which we will all eventually have to accept, does not have to be expensive and certainly doesn’t have to be difficult,” according to Bernard Deryckere. “The solution consists in inverting our traditional diet of 2/3 animal-based food and 1/3 plant-based food”.

‘Walk the talk’: Alpro sets a good example

The biennial Sustainability Report published today shows that Alpro has put more effort than ever into setting a good example as a sustainable company. The CO2 emissions of the factories of Alpro have fallen by 14% since 2008, while production volume has risen by 17%. Alpro, the first European food company to be part of the WWF Climate Savers programme, is rightly proud of this achievement.

Additionally, Alpro has almost halved its waste. And since 2011, the company has been using a different cap for its soya drinks, which economises 0.96 kg of plastic per 1000 litres of soya drink. In addition, Alpro has made the packaging for its yoghurt products 0.1 mm thinner, which has resulted in 1 kg less plastic per 1000 kg product, with no reduction in quality. Furthermore, at least 1 barge carrying 20 containers of soya beans moors at the quay in Wevelgem every week, which means that 1,200 fewer trucks are clogging traffic every year.

“These are just a handful of the many efforts that we have made in production, transport and packaging. However, the core of our sustainability lies in the type of products we bring to market”, says Koen Bouckaert, Vice President Strategy & Business Development at Alpro. “Plant-based food puts far less pressure on the environment. It requires less land and water and produces fewer CO2 emissions than animal-based food. Cow milk requires 3 times more land and 2.5 times more water than a soya drink, while the CO2 emission for cow milk is 5 times higher.”

“Even plant-based products made, for example, of almonds, put much less pressure on the environment. By building our company around our DNA of plant-based food, we put sustainability at the heart of everything we do. It is also worth knowing that plant-based products currently make up only 1.8% of the European dairy market, so there is a lot of potential for lowering the environmental impact of our food choices. That’s why we are calling on all stakeholders to make an active contribution to this mission.”

ABOUT Alpro

For more than 30 years, Alpro has been Europe’s most innovative creator of delicious, nutritious, plant-based foods. We not only pioneered the soyfoods category, but also almond and hazelnut beverage innovations—the first non-soy, plant-based milk alternatives to be commercialized on a large scale in Europe. Our product lines also include plant-based alternatives to yogurt, cream, and margarine—and all Alpro products are non-GMO certified.